Enchiladas
6 servings
50 minutes
Enchiladas are a traditional Mexican dish with roots deep in Aztec history. Originally, tortillas were rolled with meat and chili sauce, but today enchiladas have many variations. This version combines tender chicken fillet, the spiciness of garlic and chili pepper, the creamy texture of sour cream, and a rich tomato flavor. Corn and beans add heartiness, while baking under a cheesy crust makes the dish especially appetizing. Enchiladas are perfect for cozy family dinners or parties as they can be served as a standalone dish or with Mexican sides. Each bite is infused with spicy aromas and delivers a rich taste that evokes echoes of sunny Mexico.
1
Place diced chicken breast fillets on a hot skillet, add onion, bell pepper, and chili. Sauté for about 3-5 minutes. Pour in canned tomatoes and let it simmer covered for about 20 minutes.
- Chicken breast fillet: 4 pieces
- Onion: 1 head
- Red sweet pepper: 1 piece
- Chili pepper: to taste
- Chopped tomatoes in their own juice: 400 g
2
Spread guacamole on the tortillas, fill with filling, and roll them up. Meanwhile, prepare the sour cream-garlic sauce (squeeze garlic into sour cream and mix).
- Tortillas: 6 pieces
- Guacamole: to taste
- Garlic: 3 cloves
- Sour cream 15%: 250 g
3
Place the enchiladas in a rectangular dish, coat with sour cream sauce, sprinkle cheese on top, and bake in the oven at 180–190 degrees for 15–20 minutes.
- Cheese: 250 g
- Sour cream 15%: 250 g
